脂氧合酶抑制剂用于芦笋保鲜的研究

Keeping asparagus fresh with lipoxygenase inhibitor

以测量贮藏期间氧气、二氧化碳相对含量的变化和乙烯发生量来评价脂氧合酶抑制剂用于芦笋保鲜的效果。实验结果表明,用脂氧合酶抑制剂混合液(含TBHQ0.05%、茶多酚0.1%、Vc0.02%)处理密封袋装的芦笋,氧气、二氧化碳百分含量变化幅度很小,暗示了其采后呼吸的减弱,而乙烯逸出量仅为空白样的3/4,芦笋可保持良好外观5周以上。这些现象证实了抑制剂可以有效地延缓芦笋衰老,从而使其货架期得以延长。

The effect of lipoxygenase inhibitor on keeping asparagus fresh was estimated by measuring the percentage of oxygen/carbon dioxide and the amount of ethylene during the storage of asparagus. The result showed that these asparagus can keep good appearance more than five weeks, the change of oxygen and carbon dioxide was very small and smooth and the absolute amount of ethylene was only three-quarter of the sample without treatment of TBHQ 0.05%, tea polyphenols 0.1%,Vc 0.02% in a sealed plastic bag. The above phenomenon indicated that the breath of asparagus got weakened after a treatment with lipoxygenase inhibitor. So this is a available way to delayed the senescence and extented the shelf life of asparagus.